How to Video
Turkey Meatloaf Muffins
These juicy, flavorful Turkey Meatloaf Muffins are a kid-favorite and a great way to sneak in lots of extra veggies!
Ingredients
- 1/2 cup shredded carrot (about 1-2 carrots)
- 1/2 cup shredded zucchini, squeeze out excess liquid (about 1/2 small zucchini)
- 1/2 cup shredded onion, squeeze out excess liquid (about 1/2 medium onion)
- 2 tablespoons minced fresh parsley or basil
- 1 1/2 pounds 99% fat-free ground turkey
- 3/4 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 3/4 cup all-natural ketchup, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon garlic powder
Instructions
- Preheat oven to 450°F. Spray a non-stick or silicone muffin tin generously with cooking spray.
- In a mixing bowl, using your hands or a fork, combine shredded veggies, fresh parsley or basil, ground turkey, bread crumbs, Parmesan, egg, 1/4 cup ketchup, salt, pepper, and garlic powder. Do not over mix.
- Scoop a 1/3 cup meat mixture into each muffin hole. Gently press it down so it’s even across the top.Top each mini meatloaf with about 1-2 teaspoons ketchup, spreading around on top evenly.
- Bake for 20-25 minutes or until the middle is no longer pink or at least 165°F internally. Then, turn on the broiler and move the muffins to the top oven rack (6 inches from the broiler) and broil for about 2 minutes, until slightly caramelized on top. Keep a close eye on them; they can burn fast!
Freezer Instructions
Freeze For Later: Bake and let cool completely. Seal in freezer bag or container, squeezing out all the air. Freeze up to 2 months.
Prepare From Frozen: Thaw in refrigerator overnight and reheat in microwave, using a lower power setting, just until warmed through. Or if reheating from frozen, use the defrost setting on the microwave.
Notes/Tips
- For the Veggies: You can grate them by hand using a box grater or using the shredding tool on a food processor. I prefer a finer grate so the veggies melt into the meatloaf.
- Clean Up: I strongly encourage you to only use a non-stick muffin tin and to spray it generously with cooking spray. Otherwise, these can stick and be hard to clean up. I have a Caraway Muffin Tin and these slide right out. I’d also advise wiping up any ketchup that ends up on the muffin tin before placing these under the broiler.
- Dairy-Free Version: Replace the Parmesan cheese with more Panko bread crumbs and a pinch of salt.
- Gluten-Free Version: Use dry gluten-free bread crumbs in place of the Panko.
- I have never tested them in paper muffin cups, but my hunch is that they will stick. If you try it, let me know.
Nutrition
Serving: 1 meatloaf muffin | Calories: 123 kcal (6%) | Carbohydrates: 9 g (3%) | Protein: 16 g (32%) | Fat: 3 g (5%) | Cholesterol: 48 mg (16%) | Sodium: 372 mg (16%) | Fiber: 1 g (4%) | Sugar: 4 g (4%)
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